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Key Lime Pie Recipe

   
 

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     Key Lime Pie

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   1 hour

Ingredients
Lime Filling
4 teaspoons grated lime zest
1/2 cup lime juice, from 3 to 4 limes.
4 large egg yolks
1 (14 ounce) can sweetened condensed milk
Graham Cracker Crust (premade)
Whipped Cream Topping
 
3/4 cup heavy cream
1/4 cup confectioners' sugar
1/2 lime, sliced paper thin and dipped in sugar

Instructions
For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes (at 325 deg). Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours.
Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratetively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.


Originally Submitted
10/7/2008





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